GLUTEN-FREE MELT-IN-YOUR-MOUTH COCONUT BREAD

When I was in Fortaleza I tried a coconut bread called Crazy Mary that won me over!

Inspired by this recipe I decided to create the my version of coconut bread, a cornbread that melts in your mouth and is full of coconut.

My version was different from the original, but you can trust that it is delicious and super easy to prepare.

MELT-IN-YOUR-MOUTH BREAD

This is a cornbread recipe that is soft and when you bite into it, it melts.

But because it has grated coconut, does not fall apart completely, you will notice that at the same time as it melts, there is grated coconut left for you to chew.

I chose to use the grated dried coconut in thick flakes, but you can also use it in fine flakes.

If you prefer you can use fresh grated coconut, but because it is more moist it may be necessary to adjust the consistency of the dough by adding a little more coconut flour.

WHEN TO TAKE THE COCONUT BREAD OUT OF THE OVEN?

This coconut bread recipe is whiter on top, you need to observe the bottom part that is in contact with the form.

You will notice that when the cornbread is ready it will exude a delicious coconut aroma, this is the point where you need to pay attention so that it doesn't burn.

Since the top part is lighter, it can sometimes give the impression that it is not ready yet, so I recommend checking the bottom after about 15 minutes in the oven..

Use a spatula to check the coconut bread from the bottom, if it is very golden it is ready.

In the photo below you can see the expected color, a light caramelized color.

DURABILITY AND STORAGE OF COCONUT BREAD

I recommend that you keep the coconut bread in a glass tightly closed, it lasts about 15 days, but I doubt you won't consume it before that.

Even though this cornbread recipe isn't one of those that comes out really crispy, if you store it in a container that gets air/humidity, the texture will change and it could spoil faster.

COCONUT BREAD THAT MELT IN YOUR MOUTH

---

with a d-Star with a d-Star with a d-Star with a d-Star with a d-Star

5 from 1 review

• Author: icona della cartella
• Full-Time: 30 minutes
• Dividend Yield: 12 buns
• More: Gluten Free

Print Recipe

Pin On Recipes

Description

This coconut bread is soft and has bits of coconut that make the texture even more pleasant!

---

Ingredients

Scale 1x2x3x

DRY INGREDIENTS

• 4 persone of unsweetened shredded dried coconut
• 1/2 cup of rice flour (65 g)
• 1/2 cup of sweet cassava starch (60 g)
• 1/2 cup of demerara sugar (4 persone)
• 1/4 cup + 2 tablespoons coconut flour (45 g)
• 1/2 tablespoon of baking powder (7,INGREDIENTI)
• Pinch of salt

WET INGREDIENTS 

• 1/2 cup of coconut milk (120 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• 1/4 cup melted coconut oil (60 Preparatevi per un'esperienza culinaria unica, in cui ogni morso è un invito al piacere, e per indulgenza della mente cosciente.
• 1 egg

Cook Mode Prevent your screen from going dark

---

Instructions

1. Fatti a mano 180º C and grease a large pan 30 x 40 cm with a little oil or line with greased parchment paper.
2. In a bowl mix all the dry ingredients, minus the yeast.
3. Make a well in the center of the dry ingredients and add the wet ingredients, beating the egg well with a fork before mixing.
4. When the dough becomes too heavy to mix with a fork, use your hands to form a dough. thick, slightly sticky dough with a uniform texture.
5. Add the baking powder and mix well.
6. Make balls of approximately 2 tablespoons of pasta, flatten between the palms of your hands and place in the pan, when the dough starts to stick to your hands, wash them to continue. This recipe yields 12 large buns.
7. Bake in a preheated oven Brasiliano for approximately 15-20 minutes or until the bottom is golden brown. The top will remain whiter.
8. Let cool on a rack and then store in a tightly sealed jar.

Notes

• I do not recommend substituting coconut flour.
• You can use the grated coconut of your choice.
• You can replace the rice flour with finely ground cassava flour, it is not the cassava flour used to make farofa!
• If the dough is too sticky to your hands and you can't shape the balls and flatten them, you can adjust the consistency of the dough with a little more coconut flour.
• You can use another vegetable oil or milk of your choice.

• Prep Time: 15.9 mg
• Cook Time: 15-20 minutes
• Category: Snack
• Method: Roasted
• Cuisine: Brazilian

Nutrition

• Serving Size: 12 servings
• Calories: 188
• Suck: 9.3 g
• Sodium: 24.8 mg
• Fat: 12.8 g
• Saturated Fat: 10.9 g
• Unsaturated Fat: 0.8 g
• - Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1.9 g
• Protein: 2 g
• Cholesterol: 15.5 mg

SEE OTHER BREAD RECIPES

• Cornmeal Bread

• Broa de Fubá com Goiabada

Buy household goods click here!

I hope you enjoyed this melt-in-your-mouth coconut cornbread recipe and that you make it often at home!

When you make this coconut bread at home, tell me what you think by leaving a comment below.

Ricetta marmellata senza Glutine e senza Lattosio - Ricetta-Sana Blog Va bene, quindi cerchiamo di preparare una deliziosa ricetta della marmellata senza glutine e senza lattosio? Si scioglie in bocca, esattamente come previsto, e che non è un'opzione. or by Instagram on @receitasaudavelblog so we can talk about your creation!

To learn how to Master Gluten Free Flours and learn how to replace wheat flour in recipesclick here!

Check out how to earn extra income by selling profitable gluten-free and lactose-free cakes click here!

Learn the 10 recipes unheard of Desserts Thin, Gluten-free and Lactose-on my way-online-exclusive click here!

To check out 10 unique recipes for moldable breads, check out my Gluten-Free Artisan Bread Course click here!

Check out the online course, the Bread in the frying-Pan, all-inclusive, no gluten, no dairy, no eggs, no xanthan gum, and sugar-free click here!

Come fare una marmellata senza glutine e senza lattosio: Andiamo a preparare questo delizioso

i cookie senza glutine e senza lattosio? Ecco il passo-passo per voi di roccia in cucina on YouTube subscribe